- 1 leg of lamb (about 2kg), boned (ask your butcher to do this for you)
- 100 g carrot, chopped
- 100 g leek, chopped
- 100 g celery, chopped
- 1/2 bulb of garlic, gotten into cloves and gently crushed
- 1/2 pack rosemary
- 500 ml lamb or chicken stock
For the stuffing
- 200 g ready-to-eat dried apricots, carefully chopped
- 1/2 pack mint, leaves chosen and carefully chopped
- 150-200 g breadcrumbs (utilizing 200 g offers you more strong stuffing, which is much easier to carve; 150 g is softer and more spoonable)
- 1 egg
- ACTION 1
Lay the lamb, skin-side down, on a board– if the joint you purchased is bound, then snip the strings and unroll it. Cut several pieces of string enough time to tie around the lamb, then move them under the joint so they’re routinely spaced out. Mix the packing components together, and season well. Spread out the packing out along the middle of the lamb, then fold the meat over to form a roll. Tie the string so the roll remains together, but don’t make it too tight or it will cut into the meat. Connect some string lengthways too, if necessary.
- ACTION 2
Heat oven to 170 C/150 C fan/gas 3. Season the lamb uniformly all over. Heat a little oil in a large frying pan, then brown the lamb all over. Start with the side where the seam meets, as this will stop the lamb separating when you sculpt it.
- STEP 3
Pointer the veg, garlic and rosemary into a roasting tin and put the lamb on top, seam-side down. Cook the lamb until the core temperature reaches 60 C on a meat thermometer– this need to take around 1 hr for a 2kg leg. As you rest the lamb, the temperature will continue to rise so do not overcook it.
- STEP 4
Raise the lamb out of the tin and, keeping it warm, rest for approximately an hour. Put the roasting tin on the hob. Add the stock, give a simmer, then tip the lot into a pan, scraping up any bits. Include 500 ml water and then simmer again until reduced by half. Put through a fine screen and serve with the lamb.
KEEP IT NEAT
For an extremely neat surface, ask your butcher to tunnel bone the lamb.
Goes well with
Dish from Excellent Food publication, December 2017